Vous êtes sur la page 1sur 10

10/12/2015

NEW FEED PROTEIN SOURCES
Products from fermentation
‐yeast‐
Philippe Tacon
Phileo Lesaffre Animal Care
For Cofalec

October 09th, 2015

History shows search for food self‐sufficiency
• Max Delbrück, 1910, work on surplus brewer’s yeast as a feeding supplement for animals.

• WW1: Germany can replace 50% of its imported protein sources by Yeast (aerobic fermentation)

• 1919: Progress in fermentation by Sak and Hayduck

• WW2: plans in Germany to produce 100 000 T/y to incorporate in army and civilian diets (only 15 000
produced) – In UK distinction between food yeast (bakers’ yeast)/fodder yeast (Brewer‘s yeast).

• During Cold war, the need to be self sufficient in proteins incited both the US and Soviet Union to develop
yeast production as both food and fodder, around 250 000T produced in the mid 60’s. Plans to produce
900 000T/y in the Soviet Union.

• In the 80’s, improvements in plant and crop production, lowered the interest for yeast.

• In the 90’s , the end of cold war and the GATT agreement, did not push the price of agricultural crops, so
costs of yeast as food source was less interesting.
Source: Ugalde and Castrillo 2002

Now: Production of single cell proteins 
has a renewed interest 
© 2015 Phileo – All rights reserved Philippe Tacon for Cofalec

What are Single Cell Proteins (SCP)?
• Edible unicellular microorganisms.

• Algae, yeasts, fungi or bacteria

• Can be used for human consumption, animal feeds.

• Can be grown on agricultural, human, animal waste products waste.

• Could be produced independently through autotrophic growth

“Microbial products like yeast represent potential sustainable ingredients in


aquafeeds due to their ability to convert low‐value biomass from forestry and
agricultural industry into high‐value feed ingredients and with limited
dependence on agricultural land, water, and changing climatic conditions”.
(Overland et al 2013)

© 2015 Phileo – All rights reserved Philippe Tacon for Cofalec

1
10/12/2015

Single Cell Protein,
the ideal and cost‐effective protein…
… But accident can happen with low quality grade products… 

SCP like bacteria can produce 
also toxins. 

Example: B. cereus, toyoi
Toyocerin.

What about regulation? 

© 2015 Phileo – All rights reserved Philippe Tacon for Cofalec

Use of SPC already enclosed in feed regulation
COMMISSION REGULATION (EU) No 68/2013 of 16 January 2013 
on the Catalogue of feed materials

(1) The use of this Catalogue by the feed business operators shall be voluntary. However, the 
name of a feed material listed in Part C may be used only for a feed material complying with the 
requirements of the entry concerned. 
(4) In accordance with good practice as referred to in Article 4 of Regulation (EC) No 183/2005 of 
the European Parliament and of the Council ( 1 ), feed materials shall be free from chemical 
impurities resulting from their manufacturing process and from processing aids 

12. Fermentation (by‐)products from micro‐organisms 
• Bacteria, yeasts, fungi, by‐products from fermentation.
• A large number of yeast species listed

© 2015 Phileo – All rights reserved Philippe Tacon for Cofalec

The QPS status helps evaluating the risk 
The Qualified Presumption of Safety (QPS)
is a common risk assessment approach for use within EFSA.

QPS is NOT an EFSA approval of safety  
QPS is NOT a regulatory status

Currently, the QPS approach is used for microorganisms
of the broad categories listed below:

• Gram‐Positive Non‐Sporulating Bacteria
• Bacillus
• Gram‐Negative Bacteria
• Yeasts
• Virus (plant viruses and insect viruses)

© 2015 Phileo – All rights reserved Philippe Tacon for Cofalec

2
10/12/2015

Here also a large number of yeasts are QPS 

HOWEVER, by‐products from fermentation may be subject to restrictions
in accordance with the GM feed and food legislation (R1929/2003)
if the  fermentation process involves GMMOs.

© 2015 Phileo – All rights reserved Philippe Tacon for Cofalec

What does it mean for producers? 
The operator is responsible for the safety of its products
and should put in place a risk analysis and controls. (R 186/2005)

Yeast (Saccharomyces cerevisiae), as primary production, 

belongs to the feed/food industry, 

and yeast producers are well aware of the risks. 

They then have put in place appropriate controls to evaluate the risks 

© 2015 Phileo – All rights reserved Philippe Tacon for Cofalec

Controlled bacterial protein production
Spirulina (cyanobacterium). 
The aim is to produce bacterial as a protein source using waste . 

Some projects in development
Nutrisync: aerobic wastewater treatment process to augment protein production by 
the heterotrophic bacteria responsible for wastewater treatment. 
Unibio: using U‐Loop fermentation technology to convert Methylococcus Capsulatus
a naturally occurring methane eating bacterium into UniProtein®, a highly 
concentrated protein.
FeedKind™: is a premium fish feed ingredient produced from naturally occurring 
microbes found in soil. Using a natural fermentation process similar to making yeast.

• 2 last ones aim at the fish meal market. 
• Projects are at small scale development. 
• Commercialization not scheduled before 2018. 
• Needs to be GRAS/QPS

© 2015 Phileo – All rights reserved Philippe Tacon for Cofalec

3
10/12/2015

Use of yeast
in animal feed

Yeast: a living Treasure 
Yeast is a fragile, delicate organism: We do not manufacture yeast. We grow it.
• Yeast is a living microorganism. This microscopic fungus is no larger than 6 to 8
thousandths of a millimeter in size, yet has exceptional fermentation
characteristics

• The most well‐known yeast is Saccharomyces cerevisiae.

• In the presence of air and nutrients introduced into the fermenter, yeast
multiplies (yeast propagation).
Diagram of a yeast cell

• In the bread‐making process, in the absence of air, it produces gas and aromas.

• Yeast can be used for a variety of purposes. These include:

‐ Making bread dough rise


‐ Contributing to the flavor, sensory and nutritional qualities of bakery products
‐ Producing fermented drinks

A dividing yeast cell, ‐ Improving the well‐being of people, animals and plants


as seen under a microscope
‐ Producing bioethanol and new green chemistry products

© 2015 Phileo – All rights reserved Philippe Tacon for Cofalec

Not only one yeast but yeasts
A large variety of species 
Some particular species in food/feed industries

Saccharomyces cerevisiae
• Baker’s, brewer’s yeast
• Can be grown on molasses (corn, beetroot, sugar cane)

Candida utilis
• Torula yeast
• Can be grown on wood liquor, paper industry by‐products

Kluyveromyces marxianus/lactis
• Dairy yeast
• Can be grown on whey by‐products

© 2015 Phileo – All rights reserved Philippe Tacon for Cofalec

4
10/12/2015

Huge diversity of marketed yeast derived products

Feed Yeast

Main products:
By‐products
PRIMARY YEASTS culture

Torula Yeast Yeast as  Live  Inactivated  


bioethanol  Saccharomyces Saccharomyces
(paper indust) residue yeast yeast

Spent  Inactivated 
Brewer’s  mineral 
yeast yeast

Source BCC yeast

Philippe Tacon for Cofalec

Health through nutrition with live yeast and fractions

Probiotic yeast
• Microflora modification
• Rumen stabilization
• Pathogen exclusion

Feed additives
• Immune stimulant (Beta glucans –mannans)
• Palatability enhancer (AA‐ nucleotides)
• Improvement of gut health (Nucleotides)
• Mineral yeast

© 2015 Phileo – All rights reserved Philippe Tacon for Cofalec

Primary dried yeast: a very controlled process 

© 2015 Phileo – All rights reserved Philippe Tacon for Cofalec

5
10/12/2015

Spent Yeast –Brewery Origin
Selling:
• To farmers
Selling
• To feed companies
• To flavouring companies
• To pharmaceutical companies

Recycling: 
• Brewers usually recycle yeast 4‐8 
Yeast Recycling/ times before inactivation
Brewers Fermentation
Repitching
• Industrial brewers have RNA extract 
product line to extract RNA before 
giving away or selling spent yeast

Giving away:
Giving away • To farmers
• Dumped into sewer line or landfill
• Pay farmers to take spent grains

© 2015 Phileo – All rights reserved Philippe Tacon for Cofalec

Spent yeast – Bioethanol origin
Yeast
DDGS
Bioethanol  1/3 Selling:
Treatment Selling
production • To feed company

Grain
Distillers grains, corn gluten feed or corn 
gluten meal: residual proteins from the 
grain used, minerals, undigested
carbohydrates and yeast cells

Dry vinasse: minerals, some residual 
Asia fibers and yeast cells (14% CP)
Yeast

Bioethanol  Selling:
Treatment Selling
production • To feed company

Sugar

DDGS and spent yeast can contain antibiotics, mycotoxins
Food/feed safety issue: The Food Modernization Act?  

© 2015 Phileo – All rights reserved Philippe Tacon for Cofalec

Yeast a good protein source
• Nutritional composition of yeast 
Vitamin Typical content Units 
B1 Thiamin  2 ‐ 15 mg/100 g 
B2 Riboflavin 2 ‐ 8 mg/100 g 
B6 Pyridoxin 0.5 ‐ 6 mg/100 g 
B8 Biotin  0.05 ‐ 0.25 mg/100 g 
B9 Folic acid  1 ‐ 4 mg/100 g 
PP Nicotinic acid 10 ‐ 60 mg/100 g 

Nucleic acids: 8‐10%

Composition varies according to:
• Strain/substrate
• Process, autolysis, separation

Process must be optimized

© 2015 Phileo – All rights reserved Philippe Tacon for Cofalec

6
10/12/2015

Very close in AA composition to fish & soy bean meals

Amino acids % Yeast Fish meal  Soybean  Amino acids % Yeast Fish meal  Soybean meal 


LT70 meal 48 LT70 48
Essential AA Non essential AA
Arg 3.4 3.7 3.0 Ala 3.2 3.9 1.8
His 1.1 1.4 1.0 Asp 5.25 5.6 4.5
Ile 2.1 2.5 1.8 Glu 8.75 8.1 7.1
Leu 3.45 4.5 3.0 Gly 2.35 3.8 1.7
Lys 3.6 4.7 2.4 Pro 2.25 2.4 2.0
Thr 2.1 2.5 1.6 Ser 2.65 2.6 2.0
Trp 0.57 0.7 0.5
Val 2.5 2.7 1.9
Met 0.2 1.8 0.6
Cys 0.05 0.4 0.6
Phe 2.2 2.4 2.0
Tyr 1.8 1.9 1.4

© 2015 Phileo – All rights reserved Philippe Tacon for Cofalec

High digestibility of yeast in animals
Nutritional parameters in rats, from Rivière 1977
Organism Digestibility% Biological value% Protein efficiency

S. cerevisiae 81 59 ‐‐
C. utilis 85‐88 32‐48 0.9
C. Utilis + 0,5% DL met 90 90 2.3

Ileal digestibility in pigs (Data from Phileo) – Instant dry 


yeast
Amino Acid Digestibility%

Lysine (lys) 84%

Methionine (met) 91%

Threonine (thr) 77%

Tryptophane (trp) 89%

Apparent digestibility in salmon Overland et al 2013
Amino Acid Fish meal Candida  Kluyveromyces Saccharomyces

Lysine (lys) 87% 87% 84% 68%

Methionine (met) 86% 83% 79.5% 74%

Arginine (arg) 89% 89% 87% 75%

Leucine (leu) 88% 89% 81% 67%

© 2015 Phileo – All rights reserved Philippe Tacon for Cofalec

Given facts
• High nucleic acid content
limits the dose incorporated
because of Uric acid deposition
• Risk of acidosis
• Supplementation with sulfur AA

Incorporation rates must be optimized 
through nutrition studies according to species needs. 

Need to work with standardized products 

© 2015 Phileo – All rights reserved Philippe Tacon for Cofalec

7
10/12/2015

What is yeast future 
as an alternative 
protein source? 

Spent yeast, a dynamic and promising market…

Volume ,000 metric tons CAGR 2014‐2019


Spent yeast  151 or 700* 9.5%

Animals species: Poultry, Swine, Cattle  Largest market: Asia and North America

*depending on market studies (Market and Markets 2014)

© 2015 Phileo – All rights reserved Philippe Tacon for Cofalec

…But a standard and safe product has a price. 
Market will require 
guaranteed safe 
products

Controlled 
production

Primary yeast 
Optimize  Develop high value 
culture 
production costs products
(fermentation)

High costs/protein source 
on the market
Cost of production highly dependent 
of cost of substrate (molasses)

© 2015 Phileo – All rights reserved Philippe Tacon for Cofalec

8
10/12/2015

Yeast can help build better food

Brings health added 
Healthy functional 
ingredients

• Fair Trade
• Societal 
improvement
New 
Ethical feed  Safe
protein
• Disease/Hazard Free 
• Preserves fish stock, soil  • Avoidance of chemical derivatives 
availability • Use of safer or no solvents
• Renewable feed stock  Green
• Minimal by‐products
(all reused)
• Energy efficient 

© 2015 Phileo – All rights reserved Philippe Tacon for Cofalec

Yeast a promising protein source
A Sustainable High Quality Protein
• Good protein content;  AA balance, digestibility 
• Possible use  as a supplement in SDPP, fish meal, 
replacement strategies
• Ethical production

Yeast is not yeast
• Safety guaranteed with Primary yeast culture

High capacity production
• An experienced industry
• Improvement of cost effectiveness. 

© 2015 Phileo – All rights reserved Philippe Tacon for Cofalec

Thank you for 
your attention

9
10/12/2015

Source : Marine Harvest

Philippe Tacon for Cofalec

Source : Marine Harvest

Philippe Tacon for Cofalec

10

Vous aimerez peut-être aussi